Stuffed marrow

Storms are headed toward the UK with 90mph winds forecasted so baton down the hatches. Bring in what you can would be my advice or else it’s going to get bashed to pieces out there.

I checked my sprouts are all firmly in place too, they hate being swirled around in the wind, if they aren’t firmly planted they will sulk and open their sprouts into tiny cabbages on their stalks. Which I have to say, taste fine but won’t store.

So back to the marrows, I have given them a wipe down to remove any mud from them dried them thoroughly and will store them in a cool place. They really do store excellently. I did an experiment 2 years ago to see how long they would store for, and I got one to store for 18 months! How unbelievable is that!?

They just don’t like a damp environment to keep them dry and cool.

These bad boys will be either stuffed or made into marrow chutney, and don’t forget to keep the seeds for next year! Why buy new ones when you can just grow your own!

Stuffed marrow recipe

Preheat an oven so it’s pretty hot I go to about 200 degrees

Slice and de seed one marrow by carefully slicing lengthwise making a boat. (Keep some big fat seeds for next year)

Fry some mince, I usually use minced lamb.

Fry onions and yellow peppers

Add to the meat, onions and yellow peppers some stock and add garlic and tomato purée to taste. Plus your favourite herbs, I use Rosemary.

When it starts to thicken up fill both sides of your marrow boats

Line a baking tray with tin foil to save on cleaning time!

Carefully put your marrow back together and wrap in more tin foil.

Then bung in the oven for a couple of hours turning occasionally.

To test if it’s cooked through use a knife to pierce the marrow, it should just slice through like butter, if not keep in the oven!

Serve with boiled new potatoes and more gravy.

That’s how we stay nice and warm on a winters day in the North West of England. X